Pages

Wednesday, December 30, 2009

I can't remember the first time I ever tasted this recipe.Literally. I can't remember it. I was only a year or two old.

I got this recipe from my mother just before Christmas 13 years ago and have eaten it all my life but never thought to ask where it came from until tonight when Alexis asked me if it was my grandmother's. I called my mom and found out that she got this from an old friend from nursing school that we visited in Greensboro around 1969.

What I like about this is that there is no bottom crust like a true "pie" but it has a big puffy top crust. It's almost a cross between chicken and dumplin's and pot pie.Easy Crust Chicken Pot Pie

InstructionsLayer cooked, cut chicken into a casserole dish. Top with chopped egg and veggies.

Mix broth and soup and pour over chicken mixture.

Mix dry ingredients with milk, then add butter.

Spoon crust mixture over the chicken mixture evenly.

Bake at 425f for 30 minutes or until brown.

I'm not sure what made this batch so good.

Maybe it was the smoked chicken that we used. Or maybe it was the sleet falling outside, demanding comfort food.And comfort food is best served on paper plates, right? Actually, I wasn't going to post about this tonight or I would have plated it on something better than paper.

This looks really good Chris and thanks for sharing the recipe. I like the idea of no bottom crust. I've had a couple of chicken pot pies where the crust was just too much, but I've also been known to scrape pie out of the crust to eat it. :-)

Hey, I made a chicken pot pie this week to, only mine had bacon in it, and I used puff pastry for the crust. Probably added a zillion calories to the humble pot pie. Hope you have a wonderful New Year!

the only way I like chicken pot pie is without pie crust. I make a very similar one...except I just use bisquick for my topping. I never thought of putting egg in it though....might have to give that a try

Thanks a lot for the wonderful recipe. Every New Year , I try something new in my kitchen. I wanted to try something new for this time too to treat my family and friends with. This will be a real treat!

I have my own tried-and-true pot pie filling, but I am always willing to experiment with crust and this sounded good, but I thought this top crust was WAY too thin. It overflowed my pie pans (thank goodness I put them on cookie sheets just in case) and you can see the filling in places where it thinned out so much that there's almost no crust there. I like the flavor and the idea, so next time I think I would just reduce the milk (significantly).